Trichloroanisole (TCA) cork taint molecule. Produced by fungi and bacteria, responsible for cork taint in bottled wine.
Trichloroanisole (TCA) cork taint molecule. Produced by fungi and bacteria, responsible for cork taint in bottled wine. Atoms are represented as spheres with conventional color coding: hydrogen (white), carbon (grey), oxygen (red), chlorine (green).
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Photo credit: © molekuul.be / Alamy / Afripics
License: Royalty Free
Model Released: No
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